What’s For Dinner?
Pasta With Tomato Cream Sauce
(First star is lowest, fourth star is highest)
GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Ruth Finnegan of Powder Springs used the "5:30 Challenge" philosophy to adapt a cookbook recipe and came up with this winner. Finnegan writes: "I'm a registered dietitian and diabetes educator, so I'm always looking to make recipes healthier and less caloric. The original recipe sauteed tomatoes and garlic in olive oil before simmering them, plus had twice the amount of heavy cream. I cut out the oil and just simmered the tomatoes in the wine and reduced the amount of cream. Unfortunately, there's no substitute for heavy cream in a tomato cream sauce!"
Finnegan substituted grape tomatoes for Roma tomatoes, because their taste and quality are dependable year-round. She also eliminated extraneous ingredients to streamline the recipe.
The results are a fresh-tasting, vibrant sauce that can be served any season. She definitely knows her calling. She writes, "Call me a realistic dietitian who's in the field because I love food!"
Hands on time: Total time: 30 minutes Serves: 4
8 ounces penne or other pasta
1 pint grape tomatoes
1/2 cup white wine
1 to 2 tablespoons chopped fresh basil
1/2 cup heavy cream
Meanwhile, in a large saucepan, combine tomatoes and wine and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until the tomato skins begin to burst. Remove from heat and add chopped basil. Transfer tomato mixture to a blender or food processor and blend until smooth. Return sauce to the pan, add cream and season with salt and pepper. When sauce begins to simmer, add drained pasta and toss well to combine.